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Risotto is a class of Italian rice dishes cooked in broth to a creamy consistency. The broth may be meat-, fish-, or vegetable-based. Many types of risotto contain Parmesan cheese, butter, and onion. It is one of the most common ways of cooking rice in Italy. Risotto is normally a primo (first course), served on its own before the main course, but risotto alla milanese is often served together with ossobuco alla milanese.
Last one is a risotto with a strong flavor such as the risotto with Gorgonzola, a strong Italian blue cheese similar to the French Rochefort. To pair this rich risotto you need a red wine with a bitter finish like a Negroamaro. Enjoying a risotto is all about the creaminess of the dish and the texture of the rice so you donât want a wine thatâs too intrusive either in terms of fruit character or tannin.